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Sauerkraut with meat stewed in a slow cooker

Slow Cooker Sauerkraut and Pork

The tastiest, heartiest, easiest lunch around! This appetizing, incredibly flavorful sauerkraut braised with pork in the slow cooker is perfect for an everyday family meal, and it's made from simple ingredients. Swap the pork for chicken, beef, sausage, or franks if you like!

Pearl

Recipe author

Sauerkraut with meat stewed in a slow cooker

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Composition / ingredients

Servings:

Pork

500

Sauerkraut

500

Tomatoes

Onion

Carrot

Vegetable oil

Garlic (optional)

Salt

Fresh herbs

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 53 % 10 g

Carbohydrates 16 % 3 g

122 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise sauerkraut with pork in a slow cooker? Gather everything on the list. I used a piece of pork neck, which made the finished dish especially juicy, but any cut works. If your pork is frozen, thaw it first.
Step 2:

Cut the pork into small cubes, about 1/2 inch (1 cm) each.
Step 3:

Peel the onion and carrot, rinse them, and pat dry with paper towels. Slice the onion into half-moons or dice it. Grate the carrot on the large holes of a box grater.
Step 4:

Set the slow cooker to the "Bake" or "Sauté" mode. Once the bowl heats up, add a little vegetable oil. Add the onion and carrot and cook, stirring, until the onion turns slightly translucent.
Step 5:

Add the pork to the sautéed vegetables. Cook, stirring now and then, for 15–20 minutes.
Step 6:

Tip the sauerkraut into a colander and rinse it under cold running water.
Step 7:

Cut the tomatoes into small wedges or cubes. If you like, peel them first: cover the tomatoes with boiling water, let them sit for a minute, drain, then slip off the skins. You can also swap the tomatoes for tomato paste or canned tomatoes.
Step 8:

Add the coarsely chopped garlic and your favorite dried herbs or seasonings to the meat. Squeeze the excess water out of the sauerkraut and add it to the slow cooker along with the tomatoes.
Step 9:

Add a bay leaf and salt to taste. If your tomatoes are out of season, add a pinch of sugar too — it balances the flavor. Pour in about 50 ml (a scant 1/4 cup) of boiling water and stir everything well. You can add a little more water depending on how juicy the tomatoes are.
Step 10:

Cover the slow cooker, set it to the "Stew" mode, and cook until done (about 1 hour). Stir the cabbage and meat two or three times during cooking. Adjust to your own slow cooker as needed.
Step 11:

Done! Serve, and offer everyone some ground black pepper at the table.

Sauerkraut varies a lot — it can be overly sour, soft, or crisp. So before you start cooking, either soak it in cold water or briefly boil it (if it's firm and crisp). Enjoy!
For this recipe, the cut of pork doesn't much matter, since it will turn tender during cooking anyway.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're using a spice for the first time, keep in mind that some — chili pepper, for example — are especially easy to overdo.